Description
This vibrant Chicken Kabob Salad with Peanut Lime Dressing combines tender, marinated grilled chicken pieces with fresh baby kale, cucumber, and scallions. The rich, tangy peanut lime dressing perfectly complements the smoky kabobs, creating a wholesome and flavorful meal ideal for a light lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 2 large chicken breasts (cut into bite-size cubes)
- 1/4 cup soy sauce
- Juice from 1 lemon
- 2 tablespoons honey
- 2 cloves garlic (minced)
- 1/2 teaspoon fresh ginger (finely grated)
- 1 tablespoon olive oil
- Pepper (to taste)
For the Peanut Lime Dressing
- 3 tablespoons peanut butter
- Juice from 1 lime
- 1 teaspoon rice vinegar
- 1/4 cup (packed) cilantro
- 1 clove garlic (minced)
- 2 scallions (green parts)
- 1/3 cup olive oil
Salad Ingredients
- 1 (5 ounce) package baby kale or salad greens
- 1/2 cucumber (sliced)
- Chopped peanuts (to taste)
Instructions
- Prepare Chicken: Cut chicken breasts into bite-sized cubes to ensure quick and even cooking.
- Marinate Chicken: Combine soy sauce, lemon juice, honey, minced garlic, grated ginger, olive oil, and pepper in a large Zip-Loc bag or bowl. Add chicken cubes, mixing well to coat evenly. Refrigerate for at least 1 hour or overnight for deeper flavor.
- Make Peanut Lime Dressing: In a food processor, blend peanut butter, lime juice, rice vinegar, cilantro, minced garlic, and scallion greens until smooth. Slowly drizzle in olive oil while blending to emulsify the dressing. Store in a jar in the fridge if not using immediately.
- Soak Skewers: If using wooden skewers, soak them in water for at least 10 minutes to prevent burning and splintering during grilling.
- Prepare Salad Base: Place baby kale or mixed salad greens into a serving bowl. Slice cucumber and scallions thinly and add them to the greens.
- Grill Chicken Kabobs: Thread the marinated chicken pieces onto the skewers. Preheat and lightly oil the grill to medium-high heat. Grill kabobs for about 5 minutes on each side, turning once, until chicken is thoroughly cooked and slightly charred.
- Assemble Salad: Remove chicken from skewers and toss with the prepared salad greens and vegetables. Drizzle the peanut lime dressing over the salad and sprinkle with chopped peanuts for added crunch. Serve immediately.
Notes
- Marinating the chicken overnight enhances flavor and tenderness.
- Wooden skewers must be soaked to avoid burning on the grill.
- Dressing can be made ahead and stored refrigerated for up to 3 days.
- Use chicken thighs as an alternative for juicier kabobs.
- Adjust the amount of peanut butter and lime juice in dressing to your taste preference.
